Monitoring the rheological properties and solid content of selected food materials contained in cylindrical cans using audio frequency sound waves

Mert, Behiç; Campanella, Osvaldo H.

doi:10.1016/j.jfoodeng.2006.01.080

Cited by 7 publications

(5 citation statements)

References 13 publications

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“…Nondestructive ultrasound is used for medical diagnostic purposes and for monitoring physicochemical properties. In the food industry it may be used to monitor crystallization and for rheological analyses . HIU is applied in the process of defoaming, cell disruption, cleaning, emulsification, homogenization, activation and inactivation of enzymes, and induction of chemical reactions. , HIU has a wide application range in the food industry, and published reports include, but are not limited to, studies on meat tenderization and yoghurt and cheese manufacturing. , HIU is shown to affect crystallization, a process referred to as sonocrystallization.…”

Section: Introductionmentioning

confidence: 99%

Ultrasonication Affects Crystallization Mechanisms and Kinetics of Anhydrous Milk Fat

Frydenberg

Hammershøj

Andersen

et al. 2013

Crystal Growth & Design

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In this study, immediate and long-term effects of high intensity ultrasound on crystallization mechanisms of anhydrous milk fat were examined. Short time (5 s) ultrasound treatment (24 kHz, 300 W/cm 2 , 17.5 J/mL) of milk fat induced crystallization onset at higher temperatures and a longer temperature interval between the crystallization of the high and low melting fractions. The solid fat content in ultrasonicated milk fat was higher during cooling to 5°C and for the first 20 min of incubation at this temperature. After 20 min, the increase diminished, and during further storage, the solid fat content in the ultrasonicated fat remained lower than in the nontreated fat. Ultrasound treatment promoted the formation of spherulite structures and a high degree of size uniformity. Nano-and microscopic changes lead to altered macroscopic properties, where a softer and less brittle milk fat material was obtained, and the effects were sustained during storage. These results contribute to clarify the mechanisms underlying the effects of ultrasound treatment on fat crystallization and shed light on the potential use of ultrasound in the processing chain to tailor products with desired textural properties.

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Section: Introductionmentioning

confidence: 99%

Ultrasonication Affects Crystallization Mechanisms and Kinetics of Anhydrous Milk Fat

Frydenberg

Hammershøj

Andersen

et al. 2013

Crystal Growth & Design

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show abstract

“…This technique is used to monitor the physicochemical characteristics of materials in a nondestructive and noninvasive manner and it is especially useful to evaluate opaque systems. In the food industry, low‐intensity, high‐frequency ultrasound has been used to monitor (McClements and others 1990; McClements and Povey 1992; Ueno and others 2002, 2003; Saggin and Coupland 2004; Martini and others 2005a, 2005b, 2005c) lipid crystallization and to evaluate the rheology of food materials (Maleky and others 2007; Mert and Campanella 2007). …”

Section: Introductionmentioning

confidence: 99%

Altering Functional Properties of Fats Using Power Ultrasound

Suzuki

Lee

Padilla

et al. 2010

Journal of Food Science

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Ultrasound has been used for the last 50 y in different processing applications. Depending on the power and frequency of the sound waves, ultrasound techniques can be classified in different categories. Low-intensity ultrasound uses high frequencies in the range of 100 kHz to 10 MHz and is mostly used for therapeutic purpose (frequencies between 1 and 10 MHz) and to passively monitor the characteristics of materials (frequencies between 100 kHz and 10 MHz). High-intensity ultrasound (HIU), on the other hand, uses lower frequencies in the range of 20 to 100 kHz and it is commonly used for cleaning, disrupting, and restructuring materials. The objective of this study is to evaluate the effect of HIU on functional properties of anhydrous milk fat (AMF), palm kernel oil (PKO), and an all-purpose shortening (Sh). Results from this research shows that HIU induced primary and secondary nucleation in the lipid, generating smaller crystals and as a consequence harder materials. HIU affected hardness more efficiently when applied at higher crystallization temperatures (26 and 28 degrees C) as shown for AMF data, and when the sonication was applied after the first crystals were formed as observed for PKO and Sh systems. In addition to changes in hardness, AMF and Sh networks obtained after sonication were characterized by a steeper and sharper melting profile. This research shows that HIU can be used as an additional processing tool to tailor the functional properties of lipids with the potential to be used in the processing of trans-free shortenings.

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“…In the food industry, ultrasound has been used to monitor (Saggin & Coupland, 2004;McClements & Povey, 1992, McClements, Povey, Jury, & Betsanis, 1990Martini, Herrera, & Marangoni, 2005;Martini, Bertoli, Herrera, Neeson, & Marangoni, 2005a,b: Ueno, Sakata, Takeuchi, & Sato, 2002Ueno, Ristic, Higaki, & Sato, 2003) and induce (Higaki, Ueno, Koyano, & Sato, 2001;Martini, Suzuki, & Hartel, 2008) lipid crystallization, to induce the crystallization of sugars and ice (Chow, Blindt, Chivers, & Povey, 2003;, to evaluate the rheology of food materials (Mert & Campanella, 2007;Maleky, Campos, & Marangoni, 2007), and to reduce the size of polysaccharide molecules (Wu, Zivanovic, Hayes, & Weiss, 2008;Kasaai, Arul, & Charlet, 2008;Kjartansson, Zivanovic, Kristbergsson, & Weiss, 2006;Baxter, Zivanovic, & Weiss, 2005). Other potential food applications of US include pasteurization, emulsification, de-foaming, and de-gassing of soft food materials.…”

Section: Introductionmentioning

confidence: 99%

Optimizing the use of power ultrasound to decrease turbidity in whey protein suspensions

Martini

Potter

Walsh

2010

Food Research International

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Monitoring the rheological properties and solid content of selected food materials contained in cylindrical cans using audio frequency sound waves

Cited by 7 publications

References 13 publications

Ultrasonication Affects Crystallization Mechanisms and Kinetics of Anhydrous Milk Fat

Ultrasonication Affects Crystallization Mechanisms and Kinetics of Anhydrous Milk Fat

Altering Functional Properties of Fats Using Power Ultrasound

Optimizing the use of power ultrasound to decrease turbidity in whey protein suspensions

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